Low-Fat, Low-Calorie Creamy Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is great! Quite tasty and very healthy! Ingredients:
3 lbs butternut squash (you can buy this already cubed) |
1 1/2 cups chopped carrot |
1 cup chopped onion |
1 tbsp margarine |
5 cups low-fat, low-sodium chicken broth |
1/2 cup of fat free half and half |
1/2 tsp nutmeg |
1/2 tsp pepper |
1/2 tsp salt |
Directions:
1. In a saute pan, melt 1 tbsp margarine and add butternut squash. Cook for around 10 minutes for large pieces and less for smaller pieces.
2. Add chopped carrot and chopped onion. Saute for 10 minutes. Butternut squash should be starting to get soft at the end of ten minutes. You can tell if you take a spatula and try to cut the pieces in half.
3. Add chicken broth and boil for 30 minutes. Take care to rotate squash pieces from middle of pan to outside for even cooking. At the end of this, the squash should be very soft.
4. Remove from heat and let sit until mix is around room temperature so that it does not break the processor/blender glass.
5. In a blender or food processor, blend mix with half and half, nutmeg, salt and pepper. Soup should be creamy with textures of squash; however, all ingredients should be well blended.
6. You can now either heat or refrigerate for later.
7. Enjoy!
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